A new twist on your morning muffin: Use a small corn or wheat tortilla as the muffin liner and fill it up with scrambled eggs and a touch of salsa. Once these cupcakes come out of the oven, let cool a bit and top with sour cream and any other toppings.
Incorporate fruit and veggies into your kids' diets in ways they will love
Egg suppers
PREP: 5 minutes
COOK: about 5 minutes
YIELD: 2 servings
- 1 tsp butter
- 1 Tbs thinly sliced scallion
- 2 Tbs thinly sliced zucchini or asparagus
- 1 Tbs sliced red or green pepper
- Salt and pepper to taste
- 2 eggs
1. Tbs grated reduced-fat mozzarella or cheddar 1. In a small skillet, melt butter. Add vegetables, salt, and pepper, and cook over medium heat for 3 minutes, stirring frequently.
2. Crack eggs directly into skillet. Using a fork or whisk, scramble into the vegetables.
3. Sprinkle on cheese and cook about 11⁄2 minutes, or until eggs are cooked and cheese has melted. Serve with toast, bagels, or English muffins.
HOW KIDS CAN HELP: Measure ingredients; older kids can sprinkle on cheese.
PER SERVING 111 calories, 8 g fat (4 g saturated), 232 mg sodium, 221 mg cholesterol
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